Quick Utah Scones Recipes

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QUICK AND EASY HOMEMADE SCONES



Quick and easy homemade scones image

Homemade scones, dripping with strawberry jam, are a favourite British tea-time treat. I've been making this quick and easy recipe for years, and it never fails. The scones are fluffy and delicious, and with only 4 basic store cupboard ingredients and 10 minutes of prep time, you could be enjoying your own homemade scones today!

Provided by Veronica

Categories     Baking

Time 30m

Number Of Ingredients 5

3½ cups / 490 grams self-raising flour
⅓ cup / 75 grams butter
3½ tablespoons / 50 grams caster sugar
½ teaspoon salt
¾ cup / 180 ml milk (+ extra if needed)

Steps:

  • Pre-heat oven to 200°C / 400°F
  • Sift flour into a mixing bowl and add the salt.
  • Rub the butter into the flour until it resembles fine breadcrumbs
  • Mix in the sugar.
  • Add the milk and stir with a knife until just incorporated. Add extra milk, one tablespoon at time, if the mixture is too dry.
  • Tip out onto a lightly floured surface and knead lightly until the mixture comes together in a soft ball.
  • Press out into a flat circle or rectangle to roughly 2 cm thickness.
  • Cut circles with a fluted cookie cutter and place on a baking tray lined with baking parchment
  • Brush the top of the scones lightly with milk
  • Place the tray into the centre of a pre-heated oven and bake for 20 minutes until nicely browned.
  • Remove from the oven and allow to cool.
  • Serve spread with butter and strawberry jam. You could also top with a spoonful of whipped cream.
  • Best eaten fresh.

Nutrition Facts : Calories 205 kcal, Carbohydrate 32.6 g, Protein 4.6 g, Fat 6 g, SaturatedFat 3.7 g, Cholesterol 16 mg, Sodium 145 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

' UTAH ' SCONES (DEEP-FRIED)



' Utah ' Scones (Deep-Fried) image

These are not scones as the rest of the world knows them...I just call them Utah scones. They're basically like frybread, sopapillas, elephant ears... Delicious and completely unhealthy. This recipe includes my slightly 'healthy' ingredients--not that it actually makes them healthy, but you at least feel slightly better about eating them =) Best served with honey, jam, or the topping of your choice (some people like peanut butter, orange marmalade, powdered sugar, etc.).

Provided by mayanchica

Categories     Scones

Time 4h

Yield 18 'Utah' scones, 18 serving(s)

Number Of Ingredients 11

2 tablespoons active dry yeast (2 packages)
1/2 cup water (warm)
1 tablespoon sugar
1/4 cup honey
1/4 cup brown sugar
1 cup boiling water
1/2 cup Smart Balance butter spread
2 teaspoons salt
3 eggs
4 1/2 cups whole wheat flour
oil, with high smoke point to deep-fry in (peanut oil, etc.)

Steps:

  • Dissolve yeast in the 1/2 cup of warm water.
  • Add the tablespoon of sugar to the yeast-water mixture and set aside.
  • Beat the 3 eggs in a small bowl and set aside.
  • Put honey, brown sugar, smart balance, and salt in a large bowl (preferably the bowl for your Kitchen-Aid mixer, if you have one).
  • Add 1 cup boiling water to the large bowl (with the sugar, salt, etc.).
  • Add the 3 beaten eggs to the large bowl and mix.
  • Add the yeast mixture to the large bowl.
  • Slowly add the flour to the large bowl while mixing.
  • Continue beating the mixture with a mixer until smooth.
  • Cover the bowl with a dish towel, and let the dough rise for 1 hour.
  • Refrigerate the dough until cold. (Sometimes it's nice to make the dough the night before, and finish them in the morning).
  • Roll the dough out on a floured surface to about 1/4" thin (careful not to get any water on it, as water and deep-frying DO NOT MIX!).
  • Heat oil with a high smoke point (peanut oil, sunflower oil, safflower oil, canola oil in a pinch) in a deep-fryer or electric skillet to around 350 degrees F. Make sure not to use olive oil, as it has a low smoke point and is not suited for deep-frying. Use a deep-frying thermometer to check the temperature of the oil, if at all possible. (Make sure to have at least 2 inches of clearance between the top of the skillet and the top of the oil to allow room for bubbling). If your oil starts to smoke (and you'll know it if this happens! Oil smoke smells really nasty), turn off the heat, let the oil cool, then throw out the oil; it's no good.
  • While oil is heating, cut the dough into pieces, 4 inch squares seem best to me, but you can make them smaller or larger.
  • Fry the pieces of dough in the heated oil, preferably one at a time, until puffy and golden brown. Remove from oil using an all-metal utensil.
  • Place on paper towels to cool, but serve warm with the topping of your choice.

Nutrition Facts : Calories 183.2, Fat 5.7, SaturatedFat 1.4, Cholesterol 31, Sodium 313.3, Carbohydrate 29.8, Fiber 3.6, Sugar 7.7, Protein 5.6

UTAH BUTTERMILK SCONES



Utah Buttermilk Scones image

Buttermilk makes these classic Utah scones so delightful that you'll most likely eat too many. The texture is light and airy and the taste is delightful. It's a family favorite we eat often. Don't forget the honey butter-it's the perfect addition to the perfect scone. -Nichole Jones, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 dozen.

Number Of Ingredients 15

1 tablespoon active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm buttermilk, (110° to 115°)
1 large egg, room temperature
3 tablespoons canola oil
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
4 to 4-1/2 cups all-purpose flour
Oil for deep-fat frying
HONEY BUTTER:
1/2 cup butter, softened
1/4 cup honey
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract

Steps:

  • In a large bowl, dissolve yeast in warm water. In another large bowl, combine the buttermilk, egg, oil, sugar, salt, baking soda, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll dough into a 16x8-in. rectangle. Cut into 24 rectangles. Cover with a clean kitchen towel and let rest for 1 hour., In a deep cast-iron or electric skillet, heat oil to 375°. Fry scones, a few at a time, until golden brown on both sides, about 2-3 minutes. Drain on paper towels., For honey butter, in a large bowl, combine butter, honey, confectioners' sugar and vanilla; beat until smooth. Spread on scones.

Nutrition Facts : Calories 184 calories, Fat 10g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 116mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

QUICK -MIX SCONES



Quick -Mix Scones image

These are so easy to make..no rubbing in of the butter...just melt and mix! Serve with the traditional strawberry jam and butter ...or how about trying them with honey or golden syrup. Makes 8-10 scones These are not a gluten free scone. I usually double the recipe to make scones

Provided by Jubes

Categories     Scones

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 4

2 cups self-raising flour
1/2 teaspoon salt
2 tablespoons butter, melted
1 cup milk

Steps:

  • Preheat the oven to 220°C.
  • Melt your butter and set aside.
  • Sift the flour and salt into a large mixing bowl. Or you can add them to a large mixing bowl and aerate with a whisk.
  • Slowly add the milk and butter to the flour. Work the milk and butter in with a knife using a cutting action.
  • Do not knead the dough.
  • Place on a lightly floured tray and gently roll to about 5cm thick. Cut with a 5 cm scone cutter or the top of a narrow glass.
  • Place close together on a baking tray and lightly brush the tops with a little extra milk.
  • Bake 10-15 minutes.

SIMPLE SCONES



Simple Scones image

Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.

Provided by Ben S.

Categories     Bread     Quick Bread Recipes     Scone Recipes

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons unsalted butter, frozen
½ cup raisins (or dried currants)
½ cup sour cream
1 large egg

Steps:

  • Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  • In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
  • In a small bowl, whisk sour cream and egg until smooth.
  • Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  • Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 41.1 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 249.3 mg, Sugar 14.6 g

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